Things you need to know about ham

News-Times, The (Danbury, CT), Associated Press

Published 1:00 am, Wednesday, April 12, 2006

If ham is the centerpiece of Easter dinner this year, here are some guidelines.

Ham types

Hams are labeled according to the amount of water added to the ham during the curing process. Hams are dry-cured by rubbing salt and spices into the meat's surface, or wet-cured with a brine solution containing water, salt, sugar and spices.

There are four types of ham to choose from:

Ham described as Old-fashioned, Country-style or Southern-style. This is a Southern specialty, a style of ham that's dry-cured and contains no added water. It is extremely salty and is usually served in small portions, very thinly sliced.

Ham with natural juices. A favorite main-dish dinner choice, this ham has little water added in the curing process. Its velvety texture and attractive appearance make it a good choice for holiday meals.

Ham, water added. Suitable for steaks, thin slicing and shaving, ham with water added is a versatile choice. It retains more water during the curing process than ham with natural juices.

Ham and water product. Useful for sandwiches, this ham is commonly found in the deli and has the most water added. It is used for cold cuts, either shaved or sliced.
Bone-in or boneless?

Each ham variety comes either bone-in or boneless, but the flavor is the same. Bone-in hams can add style to the occasion, but can be tricky to carve. Boneless hams are considered more informal and easier to serve.

When serving bone-in ham, plan on 2 to 3 servings per pound. A boneless ham will yield 4 to 5 servings per pound. Bone-in hams are available whole, or as a shank or butt half.
Carving a ham

Be prepared with the right tools and techniques for the job. Use a high-quality, freshly sharpened carving knife and cut only enough ham for immediate needs so that the remaining ham stays moist and juicy.

Simple steps for carving different types of ham:

Bone-in ham. Place the ham on its side. Steady the ham with a fork and cut several long slices off the thin side and turn the ham onto its cut surface. Make perpendicular slices to the leg bone.

To loosen the slices, cut along the leg bone, removing each slice with the fork.

Boneless ham. Cut several long slices off the side, turn onto its cut surface and slice to the desired thickness.